Chef

Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."

Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…

In an exclusive interview with Restaurant India, Nishant Mitra, Head Chef and Head of Operations, Eddie's Bistro speaks about what it's…

In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.

Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."

In an interview with Restaurant India, Chef Kayzad Sadri talks on how new ingredients add to creativity.

Talking to Restaurant India Amit Dash, Executive Chef, The Westin Pune talks about innovation and growth in restaurant business.

Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.

In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.

In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they…

In an interview with Restaurant India, Corporate Master Chef Farman Ali says the true flavours and nature of dishes are often morphed up with fusion…

Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.

In an exclusive interview with Restaurant India, Michelin-Star Chef Garima Arora speaks about her entrepreneurial journey with Gaa.

In an interview with Restaurant India, Thayanithy, Sous Chef at the Signature Club Resort, talks about the future of new dishes at restaurants in the…

In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched…